Brett's Creamy Shrimp and Bacon Pasta Recipe

Place bacon in a large skillet and cook over medium-high heat turning occasionally until evenly browned about 7 minutes. Add broccoli and corn; cook until tender about 5 minutes.

Stir chicken bouillon basil oregano and thyme into the skillet. Reduce heat to medium and cook for 2 minutes. Add mixed greens 2 tablespoons butter and red pepper flakes. Cook for 5 minutes more. Turn off heat and set aside.

Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite about 11 minutes.

Melt 2 tablespoons butter in another large pan over medium-high heat. Season shrimp with salt and pepper; place into the hot pan. Cook until starting to turn pink about 30 seconds. Add garlic. Cook and stir until shrimp is opaque 3 to 5 minutes more.

Drain linguine without rinsing. Return pasta to the pot and leave the heat on medium-low. Add cream cheese and stir until melted. Add half-and-half and the remaining 2 tablespoons butter. Let simmer while stirring for 1 minute. Toss in the bacon mixture and shrimp until combined. Serve immediately.